{"id":198,"date":"2009-11-05T20:24:00","date_gmt":"2009-11-06T02:24:00","guid":{"rendered":"http:\/\/blog.chloeneill.com\/?p=198"},"modified":"2009-11-05T20:24:00","modified_gmt":"2009-11-06T02:24:00","slug":"foodie-friday-2","status":"publish","type":"post","link":"http:\/\/www.chloeneill.com\/?p=198","title":{"rendered":"FOODIE Friday!"},"content":{"rendered":"<p>I&#8217;m a long-time vegetarian, but I loved the descriptive language in Serious Eats&#8217; review of Chicago&#8217;s Folklore restaurant. Conclusion: It&#8217;s offally good! (Ha, Serious Eats. Ha.)<\/p>\n<div><\/div>\n<div>Sayeth the reviewers: <\/div>\n<div>\n<blockquote><p><span class=\"Apple-style-span\"  style=\"color:#FFFFFF;\"><span class=\"Apple-style-span\" style=\"font-size: small;\"><span class=\"Apple-style-span\"  style=\"font-family:'trebuchet ms';\">&#8220;<\/span><\/span><\/span><span class=\"Apple-style-span\" style=\"line-height: 18px; \"><span class=\"Apple-style-span\"  style=\"color:#FFFFFF;\"><span class=\"Apple-style-span\" style=\"font-size: small;\"><span class=\"Apple-style-span\"  style=\"font-family:'trebuchet ms';\">The parillada is sizzling platter piled high with juicy <\/span><\/span><\/span><strong style=\"margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; vertical-align: baseline; \"><span class=\"Apple-style-span\"  style=\"color:#FFFFFF;\"><span class=\"Apple-style-span\" style=\"font-size: small;\"><span class=\"Apple-style-span\"  style=\"font-family:'trebuchet ms';\">grilled flap steak and cross cut short ribs, succulent pork sausage, crispy sweetbreads<\/span><\/span><\/span><\/strong><span class=\"Apple-style-span\"  style=\"color:#FFFFFF;\"><span class=\"Apple-style-span\" style=\"font-size: small;\"><span class=\"Apple-style-span\"  style=\"font-family:'trebuchet ms';\"> featuring a rich, almost fried chicken-like crust, and <\/span><\/span><\/span><strong style=\"margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: bold; font-style: inherit; vertical-align: baseline; \"><span class=\"Apple-style-span\"  style=\"color:#FFFFFF;\"><span class=\"Apple-style-span\" style=\"font-size: small;\"><span class=\"Apple-style-span\"  style=\"font-family:'trebuchet ms';\">blood sausage<\/span><\/span><\/span><\/strong><span class=\"Apple-style-span\"  style=\"color:#FFFFFF;\"><span class=\"Apple-style-span\" style=\"font-size: small;\"><span class=\"Apple-style-span\"  style=\"font-family:'trebuchet ms';\"> that eats like a firm cinnamon-spiced meat custard.&#8221;<\/span><\/span><\/span><\/span><\/p><\/blockquote>\n<p><span class=\"Apple-style-span\"   style=\"  color: rgb(63, 63, 63); line-height: 18px; font-family:Arial, 'Helvetica Neue', Helvetica, Verdana, sans, 'sans serif';font-size:13px;\"><\/span><\/div>\n<div>\n<div>[ <a href=\"http:\/\/www.seriouseats.com\/2009\/11\/folklore-argentine-grill-offal-parrillada-chicago-il.html\">Keep reading<\/a>. ]<\/div>\n<div><\/div>\n<div>Sayeth Merit: &#8220;Let&#8217;s go <i>NOW<\/i>.&#8221;<\/div>\n<div>Sayeth Chloe: &#8220;Meat custard? TG I&#8217;m a vegetarian.&#8221;<\/div>\n<div><\/div>\n<div><img decoding=\"async\" style=\"cursor:pointer; cursor:hand;width: 250px; height: 167px;\" src=\"http:\/\/4.bp.blogspot.com\/_X4u7DRdJ1w4\/SvN7TnZstfI\/AAAAAAAAAeM\/mC5VyT6DFc4\/s400\/20091105-folklore.jpg\" border=\"0\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5400795955071858162\" \/><\/div>\n<div><\/div>\n<div><\/p>\n<div><\/div>\n<div> <\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;m a long-time vegetarian, but I loved the descriptive language in Serious Eats&#8217; review of Chicago&#8217;s Folklore restaurant. Conclusion: It&#8217;s offally good! (Ha, Serious Eats. Ha.) Sayeth the reviewers: &#8220;The parillada is sizzling platter piled high with juicy grilled flap steak and cross cut short ribs, succulent pork sausage, crispy sweetbreads featuring a rich, almost<a href=\"http:\/\/www.chloeneill.com\/?p=198\">[&#8230;]<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[365],"class_list":["post-198","post","type-post","status-publish","format-standard","hentry","tag-foodie-friday"],"_links":{"self":[{"href":"http:\/\/www.chloeneill.com\/index.php?rest_route=\/wp\/v2\/posts\/198","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.chloeneill.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.chloeneill.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.chloeneill.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.chloeneill.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=198"}],"version-history":[{"count":0,"href":"http:\/\/www.chloeneill.com\/index.php?rest_route=\/wp\/v2\/posts\/198\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.chloeneill.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=198"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.chloeneill.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=198"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.chloeneill.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=198"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}